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Caramel Cheesecake Bars

average rating

rate/review

prep time

15 min

total time

5 hr 30 min

makes

32 servings, 1 bar (61 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 cups Honey Maid Graham Crumbs

1 cup finely chopped pecans, divided

1/4 cup butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

1 cup sour cream

1 Tbsp. vanilla

4 eggs

1/4 cup caramel ice cream topping

Make It

HEAT oven to 350°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.